Asian Chili Garlic Chicken Wings are finger licking good! The sticky chili garlic sauce is tangy, slightly sweet, and just the right amount of kick. Make these wings in the air fryer or in the oven! Paleo, Whole30, and Keto friendly.
A HEALTHY WAY TO MAKE CHICKEN WINGS!
Chicken wings have the ability to make every occasion feel like a party. The second they hit the table, everyone has a great time! We could all use a little bit of that right now, right? Whether you are having a family game night, watching some football, or just in the mood for some finger food, these Asian Chili Garlic Chicken Wings will hit the spot.
These chicken wings were a reader request (from 2 of you!) With football playoffs in full swing, ya’ll are wanting another flavor of wings to add to your repertoire. My Air Fryer Buffalo Wings are always a great idea, but I figured some Asian flair would be fun.
They are crispy on the outside, and coated with the most delicious Asian style sticky sauce. Chili garlic with some sesame oil, fresh ginger, and the perfect amount of sweetness. They work out perfectly in the air fryer or oven, and are really simple to make!
Let’s get started!
HOW TO MAKE ASIAN GARLIC CHILI CHICKEN WINGS:
Here is what you will need to make these wings:
chicken wings
sea salt and pepper
avocado oil or olive oil to brush on the wings
coconut aminos
rice vinegar
chili garlic sauce (I use this one that you can find in the Asian section of most grocery stores)
sesame oil
chopped fresh ginger
arrowroot starch or xanthan gum for thickening
sesame seeds and green onion for garnish (optional)
THE DIRECTIONS:
Pat dry the chicken wings with a paper towel. Salt and pepper each side of the wings. If using the oven, spread parchment paper over a large baking sheet. Preheat the oven to 425 degrees F.
Transfer to the oven, or if using the air fryer, place the wings inside the air fryer. Be sure to only do one layer so they cook evenly. Set the air fryer to 390 and cook for 25 minutes. Stop halfway and give it a shake. With the oven method, flip the wings over at the 20 minute mark. Increase the temperature to 450 and roast for another 10 minutes.
While the wings are cooking, make the sauce. In a small saucepan, combine the coconut aminos, rice vinegar, chili garlic sauce, fresh ginger, and sesame oil. Heat to medium high, then add the arrowroot and whisk. Reduce the heat to low. Let it continue to cook over low heat so that it slowly bubbles and thickens.
Pour the sauce over the hot wings. Toss to coat.
Serve hot! You can sprinkle with sesame seeds and green onion for garnish (optional)
WHOLE30 AND KETO FRIENDLY:
The chili garlic sauce mentioned above is not Whole30 compliant because it contains sulfites. If you want a super clean recipe, the best idea is to make your chili garlic from scratch. Here is a great recipe.
Another option is to add 2 tsp red chili pepper flakes and 2 minced garlic cloves in place of the chili garlic sauce.
If you want to add in additional sweetener, you can use honey or monk fruit sweetener to make it more on the sweet side. I would add just 1 tbsp. I think it tastes delicious without the sweetener as the coconut aminos adds the right amount of sweetness!
Asian Chili Garlic Chicken Wings
Asian Chili Garlic Chicken Wings are made with a simple sauce and 25 minutes of cook time in the Air Fryer! So simple, healthy, and delicious.
Ingredients
3 lbs chicken wings
1 tbsp avocado oil or olive oil
sea salt and pepper
2/3 cup coconut aminos
3 tbsp rice vinegar
2 tbsp chili garlic sauce*
1 tbsp freshly chopped ginger
2 tsp sesame oil
2 tsp arrowroot starch**
1 tbsp toasted sesame seeds (optional)
2 tbsp green onion (optional)
Instructions
For the Air Fryer:
Pat dry the wings with paper towels. Brush the wings with a little avocado or olive oil. Season with salt and pepper. Place in a single layer in your air fryer (you may have to do 2 different batches depending on the size of your air fryer).
Cook at 390 for 25 minutes. At the halfway mark, open the air fryer and shake so the wings can turn and cook evenly.
Meanwhile, make the sauce. In a small saucepan, add the coconut aminos, rice vinegar, chili garlic sauce, chopped ginger, sesame oil, and arrowroot starch. Heat over medium high heat for 2-3 minutes, then add the arrowroot starch. Reduce heat to low and simmer for another 5 minutes or so until it thickens.
Remove the wings and place in a large bowl. Toss with sauce to coat.
Serve hot with sesame seeds and onion to garnish!
For the Oven:
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Pat dry the wings with paper towels. Brush with a little oil and season with salt and pepper.
Roast in the oven for 20 minutes, then flip the wings over and increse the temperature to 450. Bake another 10 minutes, or until golden brown, and remove.
While the wings are in the oven, make the sauce. In a small saucepan, add the coconut aminos, rice vinegar, chili garlic sauce, chopped ginger, sesame oil, and arrowroot starch. Heat over medium high heat for 2-3 minutes, then add the arrowroot starch. Reduce heat to low and simmer for another 5 minutes or so until it thickens.
Remove the wings and place in a large bowl. Toss with sauce to coat. Serve hot and garnish with sesame seeds and onion (if using)!
Recipe Notes
*See in the above blog post for my recommendation on chili garlic sauce. You can find it in most Asian sections of a grocery store. If following a Whole30 diet, you will need to make it from scratch. OR, you can substitute with 2 tsp red chili flakes and 2 cloves of minced garlic.
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